Fill cups with mixture. Sprinkle additional chopped nuts on top, if desired. Refrigerate 2 hours or until set. Store, covered in refrigerator.
Elisa's Famous Fudge
"This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!" Original recipe yield: 48 pieces.
INGREDIENTS:
1 1/2 cups white sugar
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
1 (7 ounce) jar marshmallow creme
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1/2 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS:
Line an 8-inch square dish with foil.
In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
Extra Easy Fudge
"A very, very easy recipe for good fudge." Original recipe yield: 48 pieces.
INGREDIENTS:
2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts
DIRECTIONS:
Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the fr